30 Minute Easy Butternut Squash Curry

This easy butternut squash curry is a hearty and flavourful meal, perfect for a cosy dinner. Packed with tender squash, chickpeas, and spinach, it's healthy, vegan, and gluten-free. Serve it over rice with homemade naan for a delicious and satisfying dinner.

You'll also love my coconut chicken curry, this easy pork curry, curry chicken thighs, or this curry salmon recipe.

Ingredients required

• Vegetable oil (or coconut oil): Fat for sautéing; helps spices bloom and carry flavour.
• Onion: Sweet, savoury base that adds body as it softens and lightly caramelises.
• Garlic: Sharp, aromatic backbone; brightens the overall flavour.
• Fresh ginger: Warm heat and freshness; classic with curry spices.
• Mild curry powder: Your core spice blend; instant depth and colour.
• Turmeric: Earthy notes and that signature golden colour; supports the curry profile.
• Butternut squash: Sweet, creamy texture once tender; the hero veg that thickens the sauce naturally.
• Chopped tomatoes: Acidity to balance the richness; helps the sauce reduce and cling.
• Coconut milk: Silky, creamy body without dairy; rounds off spice and acidity.
• Chickpeas: Protein and fibre; make it filling, budget-friendly, and complete.
• Vegetable stock cube: Umami lift and seasoning for a fuller, “slow-cooked” taste.
• Lime juice: A finishing squeeze for brightness and balance.
• Fresh coriander: Fresh, herbal top note; adds colour and aroma at the end.
  • Optional boosters Mango chutney: A spoonful adds glossy sweetness and tang.
  • Optional boosters Peanut butter: Tiny amount = nutty depth and extra creaminess.
  • Optional boosters Chilli flakes or curry paste: Easy heat upgrade if you like it spicier.

Here's how to make butternut squash curry step by step

Prep and pan-roast the squash

1. Start by peeling and dicing the butternut squash into medium-sized cubes. If you’re using carnival squash, pumpkin, or sweet potato, they’ll all behave the same way—soft, sweet, and beautifully golden once cooked.
2. Heat the olive oil in a large sauté pan or saucepan over medium heat. Add the squash and cook for about 6–8 minutes, stirring occasionally, until the edges begin to turn golden and lightly caramelised. This quick pan-roast gives the curry a deeper, sweeter flavour and a lovely colour.

Toast the spices

3. Once the squash is golden, sprinkle in the curry powder, garam masala, and turmeric. Stir well to coat every piece of squash, then let the spices warm and toast for 2–3 minutes.
4. Meanwhile, measure out all the spices ahead of time (a small saucer works perfectly) so they’re ready to go—this helps prevent overcooking or burning as you work quickly.

Add tomatoes, chickpeas, and simmer

1. Pour in the chopped tomatoes, chickpeas, and coconut milk, along with a splash of vegetable stock or water if you like your curry a little saucier. Stir everything together, scraping up any bits from the bottom of the pan.
   Bring to a gentle boil, then reduce the heat and simmer for about 10–12 minutes, covered, until the squash is tender but still holds its shape.
2. As the curry thickens, stir through the chopped coriander (cilantro) and a squeeze of fresh lime juice right before serving. This brightens everything and adds that fresh, herby finish that makes the whole dish sing.

What to do with leftovers

• Fridge: Keep cooled curry in an airtight container up to 4 days.
• Freezer: Freeze in portions for 3 months.
• Reheat: Warm gently on the hob/ stove top or in the microwave, adding a splash of water if needed.

Chef's Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

• Use pre-cut butternut squash from to save time on busy nights.
• Don’t overcrowd the pan—give the squash space to brown properly.
• Add a spoonful of mango chutney or peanut butter for extra richness.
• For extra heat, stir in ½ teaspoon chilli flakes or a dash of curry paste.
• If the curry sauce thickens too much, loosen it with a splash of water or stock.
• For a thicker consistency, remove the lid and let the curry simmer for another 5 minutes to reduce slightly.
• To make ahead: curry flavours deepen overnight—ideal for meal prep.
• For even more flavour, you can toast your spices in a dry pan before adding them. The aroma will be incredible!

FAQs

Can I make this curry without coconut milk?

Yes! Swap for 200ml single cream or 250ml passata mixed with 150ml water for a lighter sauce.

Can I use frozen butternut squash?

Absolutely. It may cook a few minutes faster—just reduce the simmer time slightly.

Is this curry spicy?

It’s mild as written, but you can adjust the heat by adding more curry powder or fresh chilli or dried chilli flakes.

More Curry Recipes

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Spice up your meals with these flavorful Indian dishes that are both easy to make and delicious. The Easy One Pot Creamy Coconut Chicken Curry is a comforting choice, the Easy Slow Cooked Indian Lamb Curry (Rogan Josh) offers a rich and hearty option, and the Quick and Easy One Pot Chicken Thigh Curry is perfect for a weeknight dinner.

The BEST Sweet Potato Curry

Easy Slow Cooked Indian Lamb Curry (Rogan Josh)

The Best Slow Cooker Chicken Korma

Easy One Pot Creamy Coconut Chicken Curry

The BEST Easy Leftover Turkey Curry

Quick and Easy One Pot Chicken Thigh Curry

If you tried any of these recipes, please let me know in the comments below, and leave a star rating while you're there!
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Easy 30-Minute Butternut Squash Curry

A delicious, comforting butternut squash curry that's perfect for any night of the week. This recipe is full of flavour, easy to prepare, and sure to be a hit with the whole family.

4.88 from 8 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Author: Deborah Rainford

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Ingredients

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• 2 tablespoons olive oil
• 1 (5 cups) medium butternut squash (approx. 800g), peeled and cut into 2 cm cubes (or carnival squash, pumpkin, or sweet potato)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons mild curry powder
• 1 teaspoon garam masala, optional, for extra warmth
• ½ teaspoon ground turmeric
• 400 g (14 oz) chopped tomatoes
• 400 ml (13 ½ oz) coconut milk
• 400 g (14 oz) chickpeas, drained and rinsed
• 100 g (3 cups) spinach or kale, roughly chopped
• Salt and black pepper to taste
• Juice of ½ lime
• Small bunch fresh coriander, cilantro, chopped

Instructions

Prepare the squash

• Peel and dice the butternut squash into medium cubes. If using carnival squash or pumpkin, the texture and sweetness will be very similar. Thin-skinned varieties like delicata can be left unpeeled.

Pan-roast the squash

• Heat the olive oil in a large sauté pan or saucepan over medium heat. Add the diced squash and cook for 6–8 minutes, stirring occasionally, until the edges start turning golden.

Measure the spices

• While the squash is roasting, measure out the curry powder, garam masala, and turmeric onto a small saucer so they’re ready to go.

Toast the spices

• Add the spices to the pan and stir well to coat the squash. Let everything cook together for 2–3 minutes until the spices are fragrant and slightly toasted.
• Chef’s tip: For even deeper flavour, you can toast the spices in a dry pan first before adding them to the curry.

Build the curry

• Pour in the chopped tomatoes, chickpeas, and coconut milk. Stir thoroughly and bring to a gentle boil. Reduce the heat, cover, and simmer for 10–12 minutes until the squash is tender but still holds its shape.

Add the greens

• Stir in the spinach or kale and cook for 2–3 minutes until wilted.

Adjust the consistency

• Remove the lid. If you’d like a thicker curry, simmer uncovered for 5 minutes to reduce the sauce. Season with salt and pepper to taste.

Finish & serve

• Stir in lime juice and plenty of chopped coriander. Serve hot with basmati rice or naan bread.

Notes

• You can substitute butternut squash with other types of squash for a different flavour.
• Adjust the spice levels according to your taste preference.
• If you prefer, you can use kale instead of spinach. Add it after removing the curry from the heat and cover the pan with a lid to let it wilt, which should take about 5 minutes.

Nutrition

Calories: 729kcal | Carbohydrates: 44g | Protein: 12g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Sodium: 186mg | Potassium: 1441mg | Fiber: 11g | Sugar: 9g | Vitamin A: 21262IU | Vitamin C: 60mg | Calcium: 225mg | Iron: 9mg

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Meet the Chef!

Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.

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